How do you store onions, shallots and garlic?

Onions (and their bulbous cousins, garlic and shallots) are our kitchen workhorses, ever dependable — until they’re not. Here’s what to shop for and how to keep them in peak condition in the pantry, with one notable exception.

Look for: Firm bulbs that don’t give or collapse when you gently squeeze.

Storage: Store in their peels in a well-ventilated basket in a cool, dark, dry place. Notice any whiffs of bad smells and remove the offenders before they affect the rest. Don’t store onions near potatoes — they’ll nudge each other toward decay. Sweet onions should be stored in a breathable bag in the crisper — they have more water (though not more sugar), so are more vulnerable.

Make the most of it: Some chefs say garlic sprouts are bitter and should be removed, but taste one and see if you agree: Garlic, onion and shallot sprouts are all edible. Garlic cloves and the root end of any onion can be planted.

Serves 4.

French onion soup gets a hearty makeover in this vegetarian recipe thanks to the addition of creamy white beans. While the classic version usually involves a long and slow caramelization of onions, this recipe uses a few simple techniques to shorten the cook time without sacrificing flavor. The onions are cooked with the lid on, which traps the heat, encouraging the onions to cook faster and concentrating all the flavors. (Do make sure to use a pot that is wide and large; the onions will steam rather than caramelize if overcrowded.) No white beans? Substitute with chickpeas or lentils. Taking a cue from the original, the soup is crowned with Gruyère croutons — and, veering from tradition, accented by mustard — to bring a big textural finish. From Hetty Lui McKinnon, the New York Times.

For the soup:

Directions

Prepare the soup: Melt the butter in a large pot or Dutch oven over medium-high. Once the butter has melted, add onions, thyme, sugar and 1 teaspoon salt, and stir to combine. Cover and cook, stirring every 2 minutes, until the onions are very soft and caramelized, about 20 minutes. If the onions start to burn, reduce heat to medium.

Meanwhile, make the croutons: Heat the oven to 350 degrees and line a sheet pan with parchment paper. Place the butter in a large bowl and microwave on high for 30 to 45 seconds (or melt over medium heat in a small pot or skillet). To the butter, add the mustard and thyme, season with salt and black pepper, and whisk to combine. Add the bread pieces and toss very well until coated. Transfer the pieces to the lined sheet pan, spreading them out into a single layer, and scatter the cheese on top. Bake until golden, 16 to 18 minutes.

Uncover the onions and add the balsamic vinegar and soy sauce. Stir the onions vigorously to deglaze the pan. Stir in the vegetable stock and the beans. Cover and cook on medium heat for 10 minutes. Season with salt and lots of pepper.